Serves 4

Ingredients

•  160g Quality Mark beef steaks (sirloin, scotch, rump, barbecue steak, etc)

For the Marinade or Baste

•  1 Tbsp oil
•  Grated rind and juice of 1 lime (or lemon)
•  1 garlic clove, peeled and crushed
•  Salt and pepper to taste
•  30ml tequila (optional)

For the Chilli Tomatoes

•  4 tomatoes, cored and finely chopped
•  1 small red onion, peeled and finely chopped
•  1-2 tsp sweet chilli sauce
•  Dash of Tabasco (optional)
•  1 green capsicum, seeded and finely chopped
•  Grated rind and juice of 1 lemon
•  2 Tbsp fresh marjoram, oregano or basil (or 1/2 tsp dried)
•  15ml tequila (optional)
•  Salt and pepper to taste

Method

Combine all marinade ingredients in a shallow dish. Marinate steaks for 1-2 hours in a cool place (especially if using rump or tenderised barbecue steak) or use the marinade as a baste during cooking. To make the chilli tomatoes, combine all the ingredients raw, and refrigerate, covered, until required. Remove steaks from the marinade, pat dry and grill the meat on a lightly oiled moderately hot barbecue for 3-5 minutes per side or until cooked to your liking, basting with any leftover marinade.

Remove from heat and set aside in a warm place, covered, for 2 minutes before serving with the chilli tomatoes.